Ethereal Vegan Chocolate Mousse Cake

Allergens

Nuts (Almonds)

Ingredients

• 10 oz dark chocolate (70% cocoa)
• 1 cup almond milk
• 1/2 cup coconut cream
• 1/4 cup coconut oil
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• A pinch of sea salt
• Fresh raspberries and mint leaves for garnish

Instructions

1. Break the dark chocolate into small pieces and place them in a heatproof bowl.
2. In a saucepan, gently warm the almond milk, coconut cream, coconut oil, maple syrup, vanilla extract, and a pinch of sea salt until just simmering.
3. Pour the warmed liquid over the chocolate pieces and let it sit for 1 2 minutes to allow the chocolate to melt.
4. Using a whisk, gently mix the chocolate and liquid together until you have a smooth and silky mousse.
5. Pour half of the mousse into individual serving glasses or ramekins.
6. Refrigerate for at least 2 hours, or until set.
7. Top with fresh raspberries and mint leaves before serving.

Chef’s Insight

The key to achieving the perfect texture for this mousse is to ensure that the chocolate is fully melted before combining it with the liquid ingredients.

Notes

This recipe is perfect for those who want to indulge in a rich and creamy dessert without compromising on their dietary preferences.